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Homemade Chicken Pot Pie with Flaky Crust Recipe

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3.9 from 6 reviews

This classic Chicken Pot Pie recipe features a flaky homemade pie crust enveloping a creamy, savory filling of shredded chicken, tender vegetables, and fresh herbs. Perfect for a comforting family meal, this dish combines rich flavors and a satisfying texture, baked to golden perfection for an irresistible dinner.

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg, beaten (for egg wash)

Filling

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas

Instructions

  1. Make the Pie Crust: Combine the flour, sugar, and salt in a large bowl. Add the cubed cold butter and toss to coat with the flour mixture. Turn the mixture onto a clean surface and use a rolling pin to roll the butter into thin sheets incorporated with the flour. Use a bench scraper to gather the mixture as needed until the butter is evenly incorporated into a flaky mixture. Return it to the bowl and chill in the freezer for 15 minutes.
  2. Form the Dough: Remove the chilled mixture from the freezer. Add the cold buttermilk and stir with a spoon and hands until the dough comes together into a ball. If too dry, add cold water by tablespoons until it binds. Divide the dough into two disks, wrap in plastic wrap, and chill in the refrigerator while preparing the filling.
  3. Prepare the Filling: In a large skillet over medium-high heat, melt the butter. Add diced onions, sliced carrots, celery, and minced garlic; cook until vegetables are tender, stirring occasionally. Whisk in the flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream to avoid lumps. Simmer over medium-low heat for about 10 minutes until the sauce thickens. Stir in shredded chicken or turkey and frozen peas. Remove from heat and set aside.
  4. Preheat Oven: Preheat your oven to 400°F (204°C).
  5. Roll Out Dough and Assemble: On a lightly floured surface, roll out one dough disk into a 12-inch circle, about 1/4 inch thick. Transfer it to a 9-inch pie pan, smooth it out, and trim excess dough. Pour the filling into the crust. Roll out the second dough disk and cover the pie. Trim the edges and seal by crimping with a fork or fingers. Cut a few small slits in the top crust with a sharp knife. Brush the crust with the beaten egg wash.
  6. Bake: Bake the pie for 45 minutes until the crust is golden brown. Use a pie crust shield or foil to protect edges if they brown too quickly. Remove from oven and let cool for 10 minutes before slicing and serving.

Notes

  • Ensure butter and liquids are cold to achieve a flaky crust.
  • Use leftover cooked chicken or turkey for convenience.
  • You can substitute frozen mixed vegetables for peas if desired.
  • Let pie cool slightly before slicing to allow filling to set.
  • Pie crust shield or foil helps prevent the crust edges from burning.

Find it online: https://glowcooks.com/homemade-chicken-pot-pie-with-flaky-crust-recipe/